New England Clam Chowder

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12 users rated this recipe an average rating of 4.0
Makes:
4 servings
Serving Size:
1 1/2 cups
Yields:
6 cups
Start to Finish:
45 mins
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New England Clam Chowder

Ingredients
1
pint shucked clams or two 6-1/2-ounce cans minced clams
2
slices bacon, halved
2 1/2
cups chopped, peeled potato (3 medium)
1
cup chopped onion (1 large)
1
teaspoon instant chicken bouillon granules
1
teaspoon Worcestershire sauce
1/4
teaspoon dried thyme, crushed
1/8
teaspoon black pepper
2
cups milk
1
cup half-and-half or light cream
2
tablespoons all-purpose flour

Directions

  1. Chop fresh clams, if using, reserving juice; set clams aside. Strain clam juice to remove bits of shell. (Or, drain canned clams, reserving juice.) If necessary, add enough water to reserved clam juice to equal 1 cup. Set juice aside.
  2. In a large saucepan cook bacon until crisp. Remove bacon, reserving 1 tablespoon drippings in pan. Drain bacon on paper towels; crumble bacon and set aside.
  3. Stir reserved 1 cup clam juice, potato, onion, bouillon granules, Worcestershire sauce, thyme, and pepper into saucepan. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until potatoes are tender. With the back of a fork, mash potatoes slightly against the side of the pan.
  4. Stir together milk, half-and-half, and flour; add to potato mixture. Cook and stir until slightly thickened and bubbly. Stir in clams. Return to boiling; reduce heat. Cook for 1 to 2 minutes more or until heated through. Sprinkle each serving with crumbled bacon.
  5. Makes 4 servings (6 cups)

Nutrition Facts

(New England Clam Chowder)
    Per serving:
  • 376 kcal cal.,
  • 15 g fat
  • (8 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 76 mg chol.,
  • 495 mg sodium,
  • 35 g carb.,
  • 2 g fiber,
  • 7 g sugar,
  • 24 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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